- 2 ounces gosling's black seal rum
- 3 -4 ounces ginger beer
- In a tall glass fill with ice add rum and top with ginger beer.
- Garnish with a lime slice or candied ginger.
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar or 1/4 cup white wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup olive oil
- In the almost-empty mustard jar (or other container), combine Dijon, vinegar, sugar, salt, and pepper; shake well.
- Transfer to a bowl and, whisking constantly, slowly add olive oil.
- 1 1/2 cups Oreo cookie crumbs ( about 18 to 23 cookies finely chopped)
- 2 tablespoons melted butter
- 1 1/2 lbs cream cheese
- 1 cup sugar
- 5 large eggs
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 cup all-purpose flour
- 8 ounces sour cream
- 5 Oreo cookies ( coarsely chopped for the batter)
- 7 -9 coarsely chopped Oreo cookies, for the top of cheese cake
- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
- All ingredients need to be at room temperature before beginning.
- Beat cream cheese until light and fluffy.
- Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Stir vanilla, salt and flour into cream cheese and egg mixture.
- Add the sour cream.
- Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
- Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
- Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
- Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
- Cool on wire rack.
- When cool, refrigerate for 24 hours.
- 2 -3 tablespoons butter
- 1/2 lb fresh mushrooms, chopped
- 1 tablespoon shallot, minced
- 4 garlic cloves, minced
- 1 tablespoon dry white wine
- 2 tablespoons pine nuts or 2 tablespoons almonds, toasted
- 2 tablespoons sour cream
- salt and pepper
- Melt butter in skillet. Add mushrooms, shallots and garlic and saute about 6 minutes on med-high heat.
- Add wine and cook 2 minutes longer.
- Cool mixture.
- Remove to serving bowl and stir in sour cream and nuts.
- Season to taste with salt and pepper.
- Serve with baguettes or crackers.
- 1 tablespoon butter
- 1 small onion, chopped
- 1/4 cup carrot, chopped
- 1/4 cup celery, chopped
- 3 medium-size sweet potatoes, peeled and diced
- 2 pears, peeled and diced
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 5 cups low sodium chicken broth ( or homemade)
- 1/3 cup whipping cream (optional)
- 2 teaspoons maple syrup ( or to taste)
- 2 teaspoons lime juice ( or to taste)
- salt and pepper, freshly ground
- In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
- Add sweet potatoes, pears and thyme and saute for about 2 minutes.
- Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
- Puree in a blender or food processor until smooth.
- Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes.
- If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
- Can be made up to 2 days ahead of time.
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